Hot Biscuits Food

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RED HOT BISCUITS



Red Hot Biscuits image

If you are tired of garlic bread or dinner rolls with you meal, then try these tasty little biscuits. A little on the spicy side, but really good. Had this with our steak dinner last night. Found this cut out of a magazine in my Mom's recipe book, but could not tell which one. Really easy to make.

Provided by Nimz_

Categories     Breads

Time 22m

Yield 10-12 biscuits

Number Of Ingredients 6

2 3/4 cups baking mix (Bisquick)
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon garlic powder, divided
1 cup milk
1 cup shredded cheddar cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees.
  • Combine Bisquick, Red Pepper and 1/2 tsp Garlic Powder.
  • With a fork, stir in milk and cheese until mixture forms a soft dough.
  • Drop dough by 1/4 cupful onto greased cookie sheet.
  • Combine butter and remaining Garlic Powder.
  • Bursh on dough tops.
  • Bake 10-12 minutes or until golden brown.

Nutrition Facts : Calories 233.1, Fat 12.4, SaturatedFat 5.8, Cholesterol 22.1, Sodium 458.8, Carbohydrate 23.8, Fiber 0.8, Sugar 4.2, Protein 6.5

MARTHA WHITE "HOT RIZE" BISCUITS



Martha White

[DRAFT]

Provided by Food Network

Time 31m

Yield 14 Biscuits

Number Of Ingredients 5

Crisco® Original No-Stick Cooking Spray
2 cups Martha White® Self-Rising Flour
¼ stick Crisco® Baking Sticks All-Vegetable Shortening
or ¼ cup Crisco® All-Vegetable Shortening
¾ cup milk

Steps:

  • HEAT oven to 450°F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. KNEAD dough on lightly floured surface just until smooth. Roll out dough to ½-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet. BAKE 10 to 12 minutes or until golden brown. Serve warm. VARIATIONS: OLD-FASHIONED BUTTERMILK BISCUITS: Substitute ¾ cup plus 2 tablespoons buttermilk for milk; add ¼ teaspoon baking soda to flour, if desired.

HOT STRAWBERRY BISCUITS



Hot Strawberry Biscuits image

Provided by Food Network

Categories     dessert

Yield 6 to 8 biscuits

Number Of Ingredients 14

1 cup sifted unbleached all purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons minced fresh rosemary
1 teaspoon finely grated lemon zest
3 tablespoons vegetable shortening, chilled
1/2 cup buttermilk
1/2 cup diced strawberries
3 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar
2 teaspoons lemon juice
1 teaspoon finely grated lemon zest

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Add the rosemary and lemon zest, and mix until combined. Quickly blend in the shortening until the mixture resembles coarse meal. Make a well in the center and stir in the buttermilk and strawberries until just blended. Do not over mix.
  • Turn the dough out onto a well-floured board and knead gently 2 to 3 times. Pat the dough into a circle about 1/2-inch thick. Using a 3 inch round cookie cutter, cut out biscuits and place on a baking sheet.
  • Bake until golden, about 20 minutes. Transfer biscuits to a rack to cool.
  • In a bowl, combine the melted butter, sugar, and lemon juice and zest. Brush glaze over warm biscuits.

HOT CHICKEN BISCUITS WITH MAMA'S WHITE GRAVY



Hot Chicken Biscuits with Mama's White Gravy image

Provided by Trisha Yearwood

Categories     main-dish

Time 2h20m

Yield 8 to 12 servings

Number Of Ingredients 32

2 eggs
2 cups buttermilk
2 tablespoons hot sauce, such as "Louisiana"
3 cups all-purpose flour
2 cups cornstarch
2 tablespoons salt
1 tablespoon black pepper
1 pound chicken cutlets
3 to 4 cups solid vegetable shortening
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
2 cups milk
Salt and freshly ground pepper
Salt and freshly ground pepper
8 tablespoons (1 stick) butter, melted
1 tablespoon cayenne
1 tablespoon paprika
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
Pickle slices
8 Angel Biscuits, cut in half, recipe follows
5 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
5 tablespoons sugar
1/4 cup warm (90 to 110 degrees F) water
1/2 ounce (2 packages) active dry yeast
1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
2 cups buttermilk

Steps:

  • For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish.
  • In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper.
  • Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.)
  • Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
  • For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper.
  • For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder.
  • To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately.
  • Preheat the oven to 425 degrees F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
  • In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
  • Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
  • Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
  • Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

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